Here we go!!!!

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DS, Good looking sausage !
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Man, that's some tasty looking sausage! You're gonna be eating good on that for a long time coming. Great job! Thanks for posting, David.
 
DS, Good looking sausage !
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Good looking breakfast, Damn, you feed too good at your house (Or at the beach).
 
How come I'm not a player in this?

Disco
Thank you Everyone! Linguica is my most favorite sausage. This recipe is good, but I am going to tweak it a bit, needs a bit more kick.

Originally I wanted to hand chop the 2/3-3/4 of the meat and course grind the last bit. I think that it would give the sausage a better texture too. So next time when I'm not doing a mega batch I am going to do that.
 
Well I realized that I didn't post the ingredients or the recipe so here it is! Obviously I made some changes. I didn't add the full 1 cup of water per five pounds either.
[h1]Linguica [/h1][h3]Ingredients[/h3]
  • Pork butt or shoulder 5 Lbs
  • Burgundy wine 1 cup
  • Red wine vinegar ½ cup
  • Water 1 cup
  • Garlic 15 cloves
  • Salt 3 Tb
  • Lemon 1 thin sliced
  • Black pepper ½ Tb
  • Marjoram ½ Tb
  • Powered milk ½ cup
  • Prague #1 1 tsp
[h3]Directions[/h3]
Cut meat into sugar cube size pieces and marinate 24 hours. Keep garlic and discard lemon slices. Hand stuff into hog casing using a funnel made from the top of a wine bottle. Cold Smoke for 6-8 hours
 
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I realize this is an old thread but I'm dying to know how you made the stuffer from a wine bottle!!!!

I stuffed my linguica using my vertical stuffer. But I do have a wine bottle stuffer and I will take a few pictures of it later today. I wouldn't want to stuff more than a few pounds at a time. You can use a Chinese soup spoon too.
 
I don't have the capacity to really do more than few pounds at a time. We can't invest yet in a stuffer so alternative ways are very interesting to me!

Looking forward to checking it out!!
Well for the cheapest method, assuming you have a Chinese soup spoon check this out:

 
My sides are klling me...... LOL..... She using 46MM casings?

Listen if you can not use even a manual grinder/stuffer ( Really inexpensive), get a stuffing tube. load your casing on it the same as using a stuffer/grinder get your sausage pretty wet and stuff it with a broom stick of the appropreiate diameter. Case understands why you need to get your sausage really wet.
 
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Case... This is over the top!  Man o man o man....  

Thanks Brian! I made this batch per the recipe except I didn't hand cut the meat. So the texture isn't what I'm used to. Wanted to see how it compared to the linguica I am used to. Next batch is going to get a few modifications in the spice department. Also less liquid (same amount of Port probably skip the water altogether.) I am also going to take the time and hand cut 3/4 of the meat and only grind 1/4 of it. It's going to take some planning!
 
Dang it DS how did I miss this thread?? Nice job!!!!! Well done "Sir Lem" LOL 

One thing thou your smoker is not that full!!!!!
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DS 
 
Beautiful sausage, love the wine bottle funnel idea as well. Would be a nice use of the other end of my cut wine bottle beer mugs!

Thanks for the pics, something else to do! BYB
 
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